These cookies are rather unique for me. Well if you ask me whether do they really taste like salted egg, i will tell you no but there is this taste that i find it hard to describe, savoury kind , not really saltish but tasty and nice. Once in melts in the mouth, the unique saltishness lingers in my mouth that makes me want another piece. Yeah...one fellow in the house commented that it is actually quite addictive.
I have attempted making these cookies last year from another recipe but somehow it didnt turn out the way i like them, they were a little bit light for me, in terms of texture though they were tasty and i think i overbaked them too then. One of my girlfriends made the same cookies but she liked them. So i am very keen to make them again, almost a similar recipe , just small changes. They are still light but not as light as previously and funny thing is that, i find that the texture gets better after several days..a little more solid..i cant understand why but it's good. Crispy and almost melt in the mouth.
original recipe and my half recipe in blue
250gm plain flour ( 125gm plain flour )
20gm corn flour ( 10gm corn flour )
1/4tsp baking powder ( 1/8tsp baking powder )
1/8tsp baking soda ( omitted )
4 cooked salted egg yolks , mashed ( i used 2 )
170gm butter, softened ( 85gm butter )
80gm sugar ( 40gm )
black and white sesame seeds ( optional )
glaze : 1 egg yolk
1. Sift together plain flour, corn flour, baking powder and baking soda and set aside.
2. Using an electric mixer, beat butter, sugar and salt till sugar is dissolved.
3. Add in the mashed salted egg yolks and sifted flour, mix to a soft pliable dough (mine is not pliable, soft but manageable). If dough is too soft, wrap in cling film and keep in the refrigerator for 30 mins.
4. Line baking tray with baking paper and preheat oven to 170C
5. You can divide the dough into 2 and then keep one dough in the fridge while you are working on the other dough. Place the dough between 2 plastic sheets and roll out dough to 5mm thickness ( i rolled mine to 2-3mm as it will expand a little bit during baking ) and cut them using your desired cookie cutter. Apply glaze , sprinkle some sesame seeds and bake for about 15-20 mins ( The dough is quite soft and i have used a small spatula to lift them up to the baking tray and i baked mine for 16 mins.)
Here i am baking Chinese New Year cookies along with Joyce and zoe, the linky will be opened till Jan27. Please do check out other recipes shared by my other blogger friends in the linky below. Thanks.
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